不同压榨方式对油茶籽油品质的影响研究
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摘要
为探讨适宜的油茶籽油提取方法,采用古法压榨、螺旋压榨、液压压榨3种方式制取油茶籽油,对比分析不同压榨方式对油茶籽油感观品质、特征指标、理化指标、营养功能成分以及脂肪酸组成的影响。结果表明:压榨方式能显著影响油茶籽油的感官品质、特征指标、理化指标以及营养功能成分,对脂肪酸组成影响较小。灰色关联度法及主成分分析法综合分析,3种压榨方式以古法压榨所得油茶籽油的感官品质和理化指标最好,营养价值最高。
In order to discuss the suitable extraction method of oil-tea camellia seed oil,the oil-tea camellia seed oil was prepared by three methods( ancient press,screw press and hydraulic press). The effects of different press methods on the sensory quality,characteristic index,physicochemical indicators,nutrient functional components and fatty acid composition of oil-tea camellia seed oil were analyzed and compared. The results showed that press method could significantly affect the sensory quality,characteristic index,physicochemical indicators and nutrient functional components of oil-tea camellia seed oil,while it had little effect on fatty acid composition. According to the comprehensive analysis of the grey correlation method and the principal component analysis method,the oil-tea camellia seed oil extracted by ancient method had the best sensory and physicochemical qualities,and the highest nutritional value.
In order to discuss the suitable extraction method of oil-tea camellia seed oil,the oil-tea camellia seed oil was prepared by three methods( ancient press,screw press and hydraulic press). The effects of different press methods on the sensory quality,characteristic index,physicochemical indicators,nutrient functional components and fatty acid composition of oil-tea camellia seed oil were analyzed and compared. The results showed that press method could significantly affect the sensory quality,characteristic index,physicochemical indicators and nutrient functional components of oil-tea camellia seed oil,while it had little effect on fatty acid composition. According to the comprehensive analysis of the grey correlation method and the principal component analysis method,the oil-tea camellia seed oil extracted by ancient method had the best sensory and physicochemical qualities,and the highest nutritional value.
引文
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[13]张海红,王树,侯勇,等.不同采收期银杏叶总黄酮含量及对花生油的抗氧化作用[J].中国粮油学报,2014,29(2):44-46.
[14]刘海霞,仇农学,王峰,等.苹果籽油中植物甾醇含量的薄层色谱-分光光度法测定[J].中国油脂,2008,33(11):76-79.
[2]LEE S Y,JUNG M Y,YOON S H. Optimization of the refining process of camellia seed oil for edible purposes[J].Food Sci Biotechnol,2014,23:65-73.
[3]吴雪辉,李叶青.茶油加热过程中苯并芘含量的变化规律研究[J].食品工业科技,2014,35(8):101-104.
[4]SHEN J F,ZHANG Z Y,TIAN B,et al. Lipophilic phenols partially explain differences in the antioxidant activity of subfractions from methanol extract of camellia oil[J].Eur Food Res Technol,2012,235:1071-1082.
[5]李丽,吴雪辉,寇巧花.茶油的研究现状及应用前景[J].中国油脂,2010,35(3):10-13.
[6]庄瑞林.中国油茶[M].北京:中国林业出版社,2012.
[7]王亚萍,费学谦,陈焱,等.制油工艺对油茶籽油质量安全的影响分析[J].中国粮油学报,2012,27(9):60-63.
[8]丁福祺.食用油压榨法和浸出法工艺的区别[J].中国油脂,2005,30(1):5-6.
[9]张旋,吕名蕊,孟佳,等.螺旋压榨和液压压榨对苹果籽油品质的影响[J].粮食与食品工业,2016,23(2):40-41.
[10]杨湄,李文林,刘昌盛,等.基于微波预处理油菜籽的压榨油和浸出油理化品质比较[J].中国油料作物学报,2014,36(2):263-268.
[11]李燕杰,高新亮,甄成,等.植物油感官分析方法的研究[J].中国油脂,2008,33(1):68-71.
[12]唐亮,胡蒋宁,刘蓉,等.几种植物油抗氧化物质的测定[J].中国食品学报,2012,12(8):211-212.
[13]张海红,王树,侯勇,等.不同采收期银杏叶总黄酮含量及对花生油的抗氧化作用[J].中国粮油学报,2014,29(2):44-46.
[14]刘海霞,仇农学,王峰,等.苹果籽油中植物甾醇含量的薄层色谱-分光光度法测定[J].中国油脂,2008,33(11):76-79.